MorEPA

From a nutritional point of view, fish are classified according to their fat content: fatty or oily fish, semi-fatty and lean or white.
Only fatty or semi-fatty fish contain high levels of Omega 3, the best known of which are EPA and DHA.
These fatty acids have been shown to be beneficial to health. This fish oil has the SLTEX seal, a seal of the Solutex GC company that guarantees the highest criteria of purity and quality when obtaining specialties aimed at human consumption; through the use of a unique supercritical CO2 extraction and purification fluid technology.
It also guarantees Omega 3, both EPA and DHA, in very high purity and concentration.
The high concentration of EPA and DHA means greater absorption and incorporation by our body.

Each pearl contains a high concentration of Omega 3, specifically 1020 mg of which 720 mg of EPA and 240 mg of DHA. Omega 3 are a type of essential fatty acids that cannot be synthesized by the body and therefore must be incorporated through the diet.
To meet the daily needs of this nutrient, it is often necessary to resort to the consumption of food supplements, especially in stages when these requirements increase, such as pregnancy(1). Long-chain polyunsaturated fatty acids (EPA and DHA) are primarily produced from marine microalgae before entering the fish food chain.
These microalgae have the enzymes necessary to efficiently synthesize DHA, from the fatty acid α-linolenic acid (ALA).
However, the ALA (precursor of EPA and DHA) obtained from the diet produces little DHA in the human body, so to obtain DHA it is more effective to consume oily fish or take a dietary supplement of Omega 3 fatty acids(2). Omega-3s are mostly found in oily fish such as salmon, mackerel, tuna, herring and sardines.
They are also found in nuts and seeds (such as flaxseed, chia seeds, and walnuts).

EPA is an omega-3 fatty acid that contributes to heart function.
Omega-3s are essential for the body and are obtained through food, mostly oily fish, nuts and seeds.
Specifically, EPA is a precursor of anti-inflammatory substances that are part of the prostaglandin family.
EPA is especially important for the cardiovascular system, but it can also be effective at the musculoskeletal, joint, dermatological level, etc.
On the other hand, EPA (eicosapentaenoic acid) participates in the modulation of the immune response, helping to reduce inflammation and anatomical-functional damage, showing its anti-inflammatory effect.
Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contribute:

• to the normal functioning of the heart.

Docosahexaenoic acid (DHA) is an omega-3 fatty acid with anti-inflammatory properties and an important role in brain and vision development.
Omega 3 is essential for the body and is obtained through food.
They are mostly found in oily fish such as salmon, mackerel, tuna, herring and sardines.
Also in nuts and seeds (such as flaxseed, chia seeds and walnuts). Specifically, DHA is important for maintaining membrane fluidity, an essential property to enable the activity of excitable cells such as neurons.
In the retina, DHA accumulates mainly in the membrane and this fatty acid actively participates in the process of transformation of the light stimulus.
But the greatest importance of DHA has been studied particularly in the brain.
The brain is an organ composed of 60% phospholipids, of which more than half of that percentage is DHA.
It is suggested that it positively influences the functioning of the nervous system and brain.

Docosahexaenoic acid (DHA) contributes:

• to maintain normal brain function.
• to the maintenance of vision under normal conditions.

The beneficial effect is obtained with an intake of 250 mg of DHA.

Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contribute:

• to the normal functioning of the heart.

Vitamin E is a fat-soluble nutrient found in many foods.
It is a very effective antioxidant capable of protecting the body against oxidative damage.
Specifically, it has been proven that it protects unsaturated fatty acids and other easily oxidizable substances.
It also acts in the body by stabilizing other vitamins, particularly vitamin A, as well as other hormones and enzymes.
The biological activity of vitamin E in food depends on the presence of the different tocopherols.
The most important sources of vitamin E are vegetable oils (olive, soybean, palm, strip, sunflower, etc.), nuts, whole grains and wheat germ.
Other sources are seeds and green leafy vegetables.
In relation to omega 3, it seems to play a fundamental role in protecting the cell membrane from free radical reactions and peroxidation of polyunsaturated fatty acids.
Specifically, Active MorEPA contains 35 mg of a Vitamin E (mixed tocopherols) of which: 3 mg of D-alpha-tocopherol, 0.5 mg of D-beta-tocopherol, 25 mg of D-gamma-tocopherol and 7.5 mg of D-delta-tocopherol.
Among its functions, vitamin E contributes:

• to the protection of cells against oxidative damage.

Vitamin D is a fat-soluble vitamin that plays an important role in bone metabolism and has anti-inflammatory and immunomodulatory properties. Vitamin D3 can be obtained by sun exposure (90%) and through diet (10%).
However, its cutaneous synthesis is not enough to reach the optimal levels to improve our state of health. The richest natural sources of vitamin D are fish liver oils and saltwater fish, such as sardines, herring, salmon, and mackerel.
Eggs, meat, milk, and butter contain small amounts. The sun, on the other hand, is a source of vitamin D. However, various factors such as sunscreens with a protection factor greater than 8, age, darker pigmentation, a northern latitude greater than 40 degrees and the winter season reduce the production of vitamin D in the skin.

Among the functions, vitamin D contributes to:

• to the normal functioning of the immune system.
• to the normal absorption and utilization of calcium and phosphorus.
• to the maintenance of normal blood calcium levels.
• to the maintenance of bones in normal conditions.
• to the normal functioning of the muscles.
• to the maintenance of teeth in normal conditions.
• to the process of cell division.